Finely chop onion. Heat in the oil in a large, heavy-bottom pan with a tight fitting lid, and cook the onion, garlic, chili, and eggplant, stirring frequently, for 5-8 minutes, or until softened.
Add the ginger, cumin, ground coriander, turmeric and cook, stirring constantly, for 2 minutes. Bruise the cinnamon stick.
Add the cinnamon, squash, sweet potatoes, prunes, stock, and tomatoes to the pan and bring to a boil. Reduce the heat, then cover and simmer, stirring occasionally, for 20 minutes.
Add chickpeas to the pan and cook for an additional 10 minutes. Discard the cinnamon and serve garnished with the fresh cilantro.